Put tripe into a heavy, covered casserole. Pour seville
orange juice over it; let stand for 5 minutes. Cover with cold
water. Bring to a boil; reduce heat. Cover and simmer for 1
1/2 hours. Drain, reserving stock; cool. Cut into squares;
return to casserole. In heavy skillet, fry salt pork. Add
annatto and cook until the seeds have given up all their color.
Remove seeds with slotted spoon. Add the onion and saute until
tender. Add ham, tomatoes, hot peppers, pimiento and cilantro;
cook for a few minutes. Add to the tripe. Add the chick peas,
potatoes and stock, about 3 cups. Season to taste with salt.
Cover and cook until tripe and potatoes are done.

Accuracy is believed to be good, but is not guaranteed.
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